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Tofu Muffins

Ingredients
  Soft tofu 8 Ounce (1/2 package)
  Whole egg/2 egg yolks 1
  White grape juice/Orange juice /water 1⁄2 Cup (8 tbs)
  Barley flour 1 Cup (16 tbs)
  Oat flour 1 Cup (16 tbs)
  Arrowroot baking powder 2 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Sugar 1 Teaspoon (if water is used)
Directions

Rinse tofu in cold water.
Wipe dry but do not press.
Break it up into food processor with steel blade.
Add egg and juice.
Blend until very creamy.
Transfer to a 2-cup measure.
There should be P/4 cups.
The consistency should be that of buttermilk.
If too thick, add more juice.
Combine dry ingredients in bowl.
Add tofu mixture all at once.
Stir just until blended.
It should be a typical muffin consistency.
If too thick, add more juice.
Spoon into well-greased muffin tins.
Bake at 450° 15-20 minutes.

Recipe Summary

Channel: 
VeganLife
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tofu

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1156 Calories from Fat 165

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 834.6 mg34.8%

Total Carbohydrates 204 g68.1%

Dietary Fiber 32 g127.9%

Sugars 12.4 g

Protein 46 g92.4%

Vitamin A 5.2% Vitamin C 72.8%

Calcium 17.5% Iron 49.9%

*Based on a 2000 Calorie diet

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Tofu Muffins Recipe